Influence of trehalose addition on antioxidant activity, colour and texture of orange jelly during storage

Summary The aim of this study was to investigate influence of partial replacement of sucrose with trehalose on phenolics, antioxidant activity, colour and texture of orange jelly during 135 days of storage under the light at room temperature. After preparation, phenol content was 1185.6 and 1050.3 mg GAE kg−1 in orange jelly and orange jelly with trehalose addition, respectively. Loss of phenols during 135 days of storage in orange jelly was 27.8% in comparison with 9.14% in orange jelly with trehalose addition. Browning index of samples with trehalose addition had lower values than orange jelly after their preparation as well as after storage. Evaluated textural parameters were gel strength, rapture strength, brittleness and adhesiveness. After preparation, both jellies had the same gel strength and adhesiveness. Orange jelly had higher rapture strength and higher value of brittleness than orange jelly with trehalose addition.